3,813 smell recipes

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Cookie tacos are crisp buttery tuile shells shaped into taco folds while hot, then stuffed with lime-scented sour cream and lemon pie filling and piled with sugared strawberries. A playful dessert that draws every eye at the table.

Tender eggplant shells cradle savory ground lamb with mushrooms, garlic, and Mediterranean herbs in this show-stopping Greek casserole. Perfect for special dinners when you want authentic flavors.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Hollowed pineapple shells filled with fresh pineapple, strawberries, and bananas, topped with a tangy lime-rum dressing. A retro tropical fruit salad showpiece.

Buttery chocolate madeleines with a Kahlua syrup brush for extra moisture. These shell-shaped French cookies stay fresh for days and freeze beautifully.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.

Creamy potato and mushroom salad with new potatoes, raw mushrooms, scallions, celery and hard-cooked egg in a Dijon-mayonnaise dressing. A fresh twist on classic American potato salad.

Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.

Fresh strawberry pie with whole berries set in a gelatin glaze inside a meringue cracker crust with walnuts. A showstopping no-bake filling in a crispy shell.

Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.

Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.